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chicken made sexy: the truffles and enormous amounts of butter wedged under the skin turn a simple roast chicken into an extravagant treat.
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| roast chicken with truffles |
You will need: A chicken; half a pack of butter; 3 or 4 cloves of garlic (depending on taste); white wine; chicken stock; winter truffles ( I made do with summer truffles; but they are a pale reflection) mushrooms; truffle oil; olive oil; new potatoes, some form of green veg (to make you feel better about the butter); fresh basil; and finally some good quality chicken stock.
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| ingredients |
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| mix the truffles with the butter and a couple of cloves of garlic, season well |
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| carefully take truffle butter and push under the skin of the breasts of the chicken, but don't break the skin |
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| place chicken into oven at 200 degrees and get the stock going on the hob, add a dash of decent white wine |
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| fry of some mushrooms with onion garlic, and basil |
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| add mushroom mix to stock sand set on low heat to reduce for about an hour and a half |
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| parboil some halved new potatoes and throw in with the chicken once the chicken has been in the oven for about half an hour. turn temp down to about 150 degrees. |
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| after about an hour and a half, take the chicken out and let stand. drain the good stuff from the roasting dish and wack the heat up to 220 again to crisp up the potatoes |
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| chuck it all on a plate with a level of carelessness that says I use truffles everyday, and enjoy....... |
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